DR. PARIS ARTICLES OF ADULTERATION. 355 



ing, according to the refined taste of the customers, 

 was superior to any they had ever before drunk. 

 This origin may be properly deemed a hoax. 



Dr. Paris, in his Treatise on Diet, seems disposed 

 to bestow compliments on the brewers, of which, in 

 truth, they stand in no great need. He makes the 

 sturdy assertion, that " it is, at all events, certain, 

 that such adulterations are not carried on in the 

 cauldrons of the brewers." Why then, " the carry- 

 ings on" are pursued in the cellars of the publicans, 

 as various late prosecutions and convictions have 

 proved beyond question, in the seizure of the adul- 

 terating articles. This seems to give the semblance 

 of truth to the present opinion, that the art and 

 practice of improving the national drink has conve- 

 niently changed hands : which, however, can only be 

 partially true, since many of the articles of improve- 

 ment require mixing and boiling with the worts. 

 The Doctor gives the usual reason for the substi- 

 tution of the term porter for brown stout, or "entire 

 butt beer," which took place about the year 1730, 

 namely, as a "hearty and nourishing liquor, very- 

 suitable for porters." Ellis, who was probably in the 

 London brewery at that period, or soon after, is silent 

 on this topic. In later years, and at present, there 

 seems to have been a considerable difference of qua- 

 lity between porter and stout. 



The articles of adulteration used in the Public 

 Brewery have been occasionally noted in these pages ; 

 the following is a summary or collection of the chief 

 of them : common salt, bay salt, salt of tartar, sugar, 

 honey, treacle, linseed, cassia, hartshorn shavings, 



